Traci Des Jardins’ Sea Bass with Celery Root, Beets and Meyer Lemon, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Traci Des Jardins

Sea Bass with Celery Root, Beets and Meyer Lemon

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  • Level: Intermediate
  • Total: 2 hr 35 min (includes cooling time)
  • Active: 55 min
  • Yield: 4 servings
When winter rolls in and citrus season is upon us, it is usually a time of big heavy dishes. I love this one in particular, as the ingredients are rich, hearty and bold, but the preparation leaves you with a light and bright, satisfying and delicate winter meal.



Special equipment:
a pressure cooker
  1. Preheat the oven to 350 degrees F.
  2. Toss the beets in the pure olive oil and sprinkle well with salt and black pepper. Add to a pressure cooker, then pour in water halfway up the sides of the beets, and cover with the pressure cooker lid. Cook at high pressure until tender throughout, about 45 minutes. Remove the pressure cooker lid according to the manufacturer’s directions and allow to cool until the beets can be handled. Peel and quarter the beets. (The beets can be cooked and prepared up to 5 days in advance and kept refrigerated.)
  3. Cut the celery root into 2-inch long batonnets about 1/4 inch in thickness. Place 1/8 cup extra-virgin olive oil in a sauté pan and add the celery root. Sweat over medium heat, about 3 minutes, and season with a generous pinch of salt. Add a little water, then cover the pan and cook over medium-low heat at a simmer until the celery root is tender, 6 to 8 minutes. Remove from the stove and set aside.
  4. To cook the fish, place a large, ovenproof skillet over high heat and let it get very hot. Add the grapeseed oil. Sprinkle the fillets with salt and pepper and place in the skillet. Reduce the heat to medium and cook until the fillets begin to brown, about 2 minutes. Turn the fillets over, then transfer the skillet to the oven to finish cooking, about 5 more minutes. Remove the fillets from the skillet and place in a warm spot to rest while finishing the sauce.
  5. Return the celery root to the stove, then add the beets and zest the lemon with a rasp into the mixture. Add 1/4 cup water and bring to a boil. Cook until heated, then squeeze the lemon into the pan, agitate the pan and add the remaining 1/8 cup extra-virgin olive oil and the butter and swirl to emulsify the sauce. Roughly chop half of the chervil and add to the mixture. Season to taste with salt and white pepper.
  6. To serve, place a generous spoonful of the vegetable and sauce mixture in a bowl and place a fillet on top. Garnish with some of the remaining chervil. Repeat to make 3 more portions.